SUNNY SRI LANKAN CURRY (QUICK, EASY & VEGAN) - Cook With BOSH!

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: almond milk

Low-fat coconut milk reduces calories, while almond milk is a budget-friendly alternative.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Fresh seasonal vegetables enhance flavor and nutrition, while frozen options are cost-effective.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

A homemade blend can be tailored to taste and may be more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is often less expensive.

Cut butternut squash into small pieces and spread on a baking tray.

Drizzle with vegetable oil, sprinkle with salt and black pepper.

Bake butternut squash in the oven at 180 degrees Celsius for about 30 minutes until tender.

Place cashew nuts in the oven at 180 degrees Celsius for about 8 minutes.

Fry shallots in coconut oil, sprinkling with sea salt, for 2-3 minutes until translucent.

Add garlic, ginger, and thai chili to the shallots and stir.

Add mild curry powder, turmeric, black mustard seeds, and tomato puree; stir for 1 minute to make a paste.

Add red bell pepper and a bit of water to rehydrate the paste into a loose curry sauce.

Stir in coconut milk and desiccated coconut, then let simmer to develop flavors.

Fold spinach into the curry until just wilted.

Add baked butternut squash to the curry and gently fold in.

Squeeze in juice of half a lime, adjust seasoning with salt and pepper, and fold in.

Serve the curry over rice, garnished with toasted desiccated coconut, cashews, and fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary